Roasted Pink Oyster Mushrooms

These roasted oyster mushrooms are slightly sweet, deeply savoury, and packed with umami. The meaty, chewy texture makes them perfect for meat-free burgers, tacos and bruschetta. Or serve them as a vegan mushroom jerky-like snack.

This pink oyster mushroom recipe is one of those magic tools in any plant-based toolbox. Use the meaty, chewy, crispy, umami-packed roasted mushrooms for taco fillings, stuff it between burger buns, add it to stir-fries, or simply snack away.

I adore pink oyster mushrooms because of that gorgeous pink hue. And, the aniseed and cinnamon flavour profile of the Chinese five-spice pairs perfectly with oyster mushrooms.

But this recipe is super flexible. Use any variety of mushrooms you prefer and experiment with the seasoning mix.

I dare you to try a single roasted oyster mushroom and not go back for more.

Roasted pink oyster mushrooms in a ceramic bowl with a golden serving spoon. The pink oyster mushrooms lose their pink colour during cooking and turn a golden brown colour.

Types of oyster mushrooms

Oyster mushrooms grow naturally on and near trees in sub-tropical climates. Luckily, they are also one of the most common cultivated mushrooms and are available in grocery stores year-round.

The mushrooms have broad, thin, fan-shaped caps (or oyster-shaped hence the name) with gills lining the underside.

Different types of oyster mushrooms have variations in appearance and taste. But, overall, they are mild and woodsy with a slight aniseed taste and delicate flesh.

The most common variety of oyster mushrooms is pearl oyster mushrooms.

Blue oyster mushrooms have a very similar taste. They’re also not a bright blue colour as you might expect. Instead, they are grey with a slight blueish hue.

Golden oysters (or yellow oyster mushrooms) are a vibrant yellow colour. They’re also more complex tasting than the mild pearl oysters or white oyster mushrooms.

And, finally, the pink oyster mushroom (Pleurotus djamor) is similar in appearance, with its fragile gills and flat cap. But, as the name suggests, it is a beautiful pink hue that varies from hot pink to salmon.

A close-up of pink oyster mushrooms showing their delicate gills.

Ingredients & substitutes

Oyster mushrooms are especially popular in Chinese cuisine. And I love to pair them with classic Chinese flavours. But this pink oyster mushroom recipe is very flexible.

Can I substitute pink oyster mushrooms?

You can substitute pearl, blue, golden or pink oyster mushrooms for the pink oyster mushrooms without making any recipe adjustments – use whichever kind your local grocery store has in stock.

I use pink oysters in this roasted mushroom recipe simply because I cannot resist them at the farmers’ market. The pink colour of the fresh mushrooms draws me in, even though the vibrant colour fades during cooking.

If you wish to use sliced shiitake or king oyster mushrooms (or whole white button mushrooms), you may need to adjust the cooking time. Follow the recipe instructions, but start checking for doneness after 15 minutes.

Mushroom marinade ingredients

This marinade is a sweet and savoury mix of ingredients that pairs perfectly with oyster mushrooms. But you can let your imagination run wild. Here are a few substitutes and alternatives to get you going.

  • Garlic: I always have fresh garlic cloves in the pantry. If you don’t, substitute the clove of garlic with half a teaspoon of dried garlic powder.
  • Soy sauce: Use all-purpose or light soy sauce. Or replace it with tamari or coconut aminos for a gluten-free alternative. You can also use sweet soy sauce (kecap manis) and omit the maple syrup.
  • Maple syrup: I prefer maple syrup for its rich, smoky flavour. But you can use brown rice syrup or your favourite sweet syrup. Or try hot honey for a spicy twist.
  • Olive oil: Replace the olive oil with any neutral cooking oil.
  • Sesame oil: Toasted sesame oil adds a rich, nutty flavour. But you can swap it for more olive oil if you don’t have any.
  • Chinese five-spice: This is where you can really influence the taste. Try ground cumin with roasted oyster mushrooms for tacos. Or make your own spice mix with any of these Chinese five-spice substitutes.
  • Chilli flakes (optional): I use mild Korean chilli flakes (gochugaru), but smoked Chipotle flakes will work well if you substitute the Chinese five-spice with cumin. Don’t use more than half a teaspoon if you choose a very strong chilli powder, like Cayenne pepper.

How to make roasted oyster mushrooms

Don’t leave your oyster mushrooms in water – not even when you’re cleaning them. They absorb moisture in no time. Wipe off dirt with a paper towel. And use a damp paper towel for extra dirty mushrooms.

Use a sharp knife to cut off any tough ends of the mushroom stems.

Roughly tear large mushrooms and leave smaller mushrooms whole. Then add the mushrooms to a large bowl.

Top down view of a bowl of pink oyster mushrooms surrounded by multiple small bowls with marinade ingredients.

Mix your marinade ingredients in a small bowl. Drizzle the marinade over the mushrooms and use your hands to gently mix it.

Roughly torn pink oyster mushrooms in a large glass bowl drizzled with marinade, viewed from above.

Spread the pink mushrooms mix onto a parchment-lined baking sheet and roast them in a preheated fan-oven at 400 ºF (200 ºC) for 25 minutes, stirring halfway through.

Marinated pink oyster mushrooms on a baking tray viewed from above.

The small pieces turn into dark crunchy bits, and larger mushrooms are meaty and chewy. You can remove them from the oven sooner if you prefer softer mushrooms.

Oven roasted oyster mushrooms on a baking tray viewed from above.

Oven roasting is a great way to cook large batches of oyster mushrooms at a time. But if you double the oyster mushrooms recipe, it is best to split them over two baking sheets and roast for 20 minutes. Then combine the mushrooms from both trays and cook for another 8 minutes.

Don’t want to turn on the oven?

Roasting and grilling will retain more texture. Sautéing will result in softer mushrooms. And stir-frying is right in the middle.

Mix the marinade ingredients, except for the olive oil, and coat the mushrooms in the marinade.

To sauté the oyster mushrooms

Preheat a frying pan over medium-high heat, then add the two tablespoons of olive oil. Add the marinated mushrooms and cook until the mushrooms are soft and golden brown. They won’t have the same meaty texture as roasted oyster mushrooms.

To stir-fry the oyster mushrooms

Preheat a wok or a heavy skillet over high heat. Add the oil to the hot pan. Once the oil shimmers, carefully add the marinated oyster mushrooms. Cook for a few minutes – stirring frequently – until the mushrooms are soft and the edges crisp.

Depending on the size of your frying pan, you may need to saute or stir-fry the mushrooms in two batches.

How to store oyster mushrooms?

Oyster mushrooms are delicate and spongelike. They will absorb any excess moisture. Keep the fresh mushrooms in a loose paper bag in the fridge for up to three days.

Store the roasted oyster mushrooms in an airtight container in the fridge for three days. Or you can freeze them for up to three months, though they won’t stay as crispy.

How to serve roasted oyster mushrooms

I first came across oven-roasted oyster mushrooms in Flavour by Yotam Ottolenghi and Ixta Belfrage. The book has a fantastic recipe for “oyster mushroom tacos with all (or some of) the trimmings”. This pink oyster mushroom recipe is an adaptation of the tasty mushrooms from Flavour.

Serve these roasted oyster mushrooms in tacos alongside zesty salsa and creamy guacamole for a vegan feast.

But they are not reserved for vegan mushroom tacos only:

  • Serve them as a side dish, sprinkled with finely sliced green onions. Add a splash of black vinegar or a squeeze of lime juice.
  • Shove roasted oyster mushrooms into a burger bun and drizzle generously with hoisin sauce for an easy meat-free burger alternative.
  • Add the roasted oyster mushrooms to noodles and stir-fries. They’re delicious with plain gochujang udon noodles!
  • Use them in grain bowls or Buddha bowls.
  • Spoon roasted mushrooms onto toasted ciabatta or crostini for easy mushroom bruschetta.

Or do as I do, and bake them until extra crispy for snack time. They’re sweet, savoury and meaty, like vegan mushroom jerky.

A close-up of roasted pink oyster mushrooms with a golden serving spoon.

Roasted Pink Oyster Mushroom Recipe

5 from 10 votes
Print Pin
These roasted oyster mushrooms are slightly sweet, deeply savoury, and packed with umami. The meaty, chewy texture makes them perfect for meat-free burgers, tacos or bruschetta.
Roasted oyster mushrooms are utterly delicious and oh-so versatile.
Recipe byAdri
Servings2
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes

Ingredients
 

  • ¾ pound pink oyster mushrooms

Oyster mushroom marinade

  • 1 garlic clove, minced
  • tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • ½ tablespoon sesame oil
  • 1 teaspoon Chinese five-spice
  • 1 teaspoon chilli flakes (optional)
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 430 °F (or 400 °F fan).
  • Clean the mushrooms by wiping them with a paper towel. Then use a sharp knife to remove any tough pieces of stem. Roughly tear large mushrooms and keep small mushrooms whole.
  • Mix the marinade ingredients in a small bowl. Then, drizzle it over the mushrooms and use your hands to coat the mushrooms in the marinade.
  • Transfer the pink mushroom mix to a parchment-lined baking tray that fits the mushrooms snugly. Spread the mushrooms out in an even layer for 10 minutes. Stir the mushrooms and return them to the oven for another 5 to 10 minutes – or until they are golden brown and slightly crispy. (You can stir, and return them to the oven for another 5 to 10 minutes for more crispy bits – just keep a close eye on them.)

Notes

  • This recipe is incredibly versatile. See the blog post ingredient section for substitute ideas, or try the stovetop instructions if you are in no mood to turn the oven on.
  • If you want to double the recipe, use two baking trays for the first 20 minutes, and combine the mushrooms from both trays for another 8 minutes.
  • Replace the Chinese five-spice with ground cumin for a Mexican flavour profile – this is perfect for roasted oyster mushroom tacos. Or find the best substitutes for Chinese five-spice.

Nutrition Information

Calories: 258 kcal Carbohydrates: 20 g Protein: 8 g Fat: 19 g Saturated Fat: 3 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 12 g Sodium: 1094 mg Potassium: 820 mg Fiber: 5 g Sugar: 8 g Vitamin A: 385 IU Vitamin C: 1 mg Calcium: 38 mg Iron: 4 mg

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15 Comments

  1. Hm…..made the recipe and my mushrooms were completely burnt. Perhaps I’m not aware of what 400 F “fan” means?

    1. 400° F fan refers to a convection oven (with its fan on) as opposed to a conventional oven (without a fan). Fan ovens are hotter than conventional ovens. With some ovens, you can select whether to cook with or without the fan hence the description of 400 °F fan. This article (from the spruce eats) explains why cooking with a fan is hotter.

      That said, if you misunderstood the instructions and set your conventional oven to 400 °F, it should not result in burnt mushrooms. Instead, they will be undercooked.

      Did you maybe change anything in the recipe? Like adding more sugar or reducing the number of mushrooms? Feel free to email me. I’m happy to help you get to the bottom of this.

      1. I just realised that another problem could be if you set your oven to broil (called the grill setting outside of the US). This setting uses the top element of the oven and gets immensely hot. You typically use it if you want to char vegetables or if you want to get a golden top on your lasagna or casserole. A few minutes on broil would certainly burn your mushrooms (and most other vegetables).

  2. 5 stars
    I used this recipe for some I got at the farmer’s market today, but only left them in for ten minutes total. They got crispy after ten minutes. I also just drizzled them with olive oil and sprinkled on a cajun spice instead of doing the rest of the ingredients. The edges are crispy and some parts are tender. Delicious and easy snack, yum!

    1. I’m so happy you enjoyed your roasted oyster mushrooms, Liz.

      Cajun spice sounds like a delicious alternative. I’m going to try it this weekend!

  3. 5 stars
    I had to roast a little longer to get them a little crisp. My mushrooms were a little larger.
    I did add some minced fresh ginger but otherwise stuck to the recipe.
    delicious finger food.

    1. Hi Jim,

      I’m so happy you enjoyed the roasted mushrooms!

      I just love this flavour combination. And your addition of minced ginger sounds perfect.

  4. I was looking for a pink oyster mushroom recipe. Thanks! You might want to check out The Garden International. They ship pink (and other colored) oyster mushrooms and even have a grow kit you can play around with.

    1. Thanks, Jessie! I’ve seen those oyster growing kits at my local market (where I buy my pink oyster mushrooms). I’ll definitely give it a go!

      Hope you enjoyed my pink oyster mushroom recipe. :-)

  5. 5 stars
    These are so good. Oyster mushrooms are one of my favorite varieties, and I love the way roasting them really intensifies the flavor.

  6. 5 stars
    Are pink oyster mushrooms seasonal? This recipe looks delicious and perfect for an appetizer!

    1. Good question, Ashley! Pink oyster mushrooms are tropical mushrooms, so they prefer warmer temperatures and high humidity. This makes them easier to grow in summer (depending on where you live). But, farmed oyster mushrooms are typically grown in controlled environments, so they can be available all year round.

      And they are best used shortly after harvesting. The flesh, especially the stems, become tough when they’re not fresh.

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